Halloween Kabocha Squash Roll Cake
Halloween Kabocha Squash Roll Cake

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, halloween kabocha squash roll cake. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Halloween Kabocha Squash Roll Cake is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Halloween Kabocha Squash Roll Cake is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook halloween kabocha squash roll cake using 18 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Halloween Kabocha Squash Roll Cake:
  1. Take Sponge Cake:
  2. Make ready 40 grams Cake flour
  3. Take 15 grams Corn Starch
  4. Take 4 Eggs
  5. Prepare 70 grams Sugar
  6. Prepare 1 dash Vanilla Extract
  7. Take 1 dash if available Grated lemon peels
  8. Take Wrapping Cream:
  9. Prepare 200 grams peeled Kabocha Squash
  10. Take 20 grams Sugar
  11. Take 60 ml Heavy cream
  12. Take 40 grams Butter
  13. Make ready Cream to cover the outside of the roll cake:
  14. Get 150 grams peeled Kabocha
  15. Get 20 grams Sugar
  16. Prepare 14 ml Heavy cream
  17. Make ready Decorations:
  18. Make ready 1 Pumpkin, pumpkin seeds etc…
Instructions to make Halloween Kabocha Squash Roll Cake:
  1. Sift the cake flour and corn starch together.
  2. Let's make the sponge cake! Add sugar to the eggs, and mix together just like making meringue (This might take a bit of time.)
  3. Add 2 to 1, and mix some more. Add lemon peel and vanilla extract after the mixture is no longer powdery, then briskly mix.
  4. Spread parchment paper in a pan, and spread out the batter evenly to the edges of the pan. Bake for 12 minutes at 360F/180C in an oven.
  5. Microwave or boil all of the kabocha to cook through, mash and strain the kabocha once it has softened.
  6. Let's making the cream filling! Thoroughly whip sugar and heavy cream together. Mix butter into kabocha measured out from Step 5, and whip together.
  7. Let's make the topping cream! Whip the remaining kabocha, heavy cream, and sugar together, and place it into a Mont Blanc frosting bag.
  8. Use the edge of a knife to cut shallow lines into the cooled dough and spread the filling cream out on top. (Spread it thickly at the front, and make a bit of a mound at the end.)
  9. After wrapping, put the overlap at the bottom, and let it sit in the fridge for an hour.
  10. Squeeze lots of kabocha squash cream from Step 7 over the roll cake to finish!

So that’s going to wrap this up with this special food halloween kabocha squash roll cake recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!